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Fermented Sauerkraut

Prep Time30 mins
Total Time33 mins
Servings: 3 quart size mason jars


  • 1 whole cabbage green and/or red
  • 1 Tbsp. sea salt
  • 2 carrots shredded
  • 1-2 clove garlic crushed


  • Thinly slice a whole green and/or red cabbage. You can add two shredded carrots and a clove or two of crushed garlic.
  • Put it all in a very large bowl.
  • Add roughly 1 Tbsp. Sea Salt per head of cabbage.
  • Massage or knead it all with your hands until you get the juices coming out, about 10 minutes. The salt will help draw out the moisture.
  • Pack this mixture into a half-gallon or quart sized mason jars leaving and inch or two at the top to allow the cabbage to expand. Press the cabbage down firmly to get all the air out and cover it in it’s own juice. You may need to add some filtered water to cover the cabbage completely. Do not use chlorinated water it can kill the bacteria and ruin the final product.
  • Place a large cabbage leaf on top and pushed into the jar gently to hold the mixture under the water. Alternatively add some water to a small zip lock bag to use as a weight on top of the vegetable mixture. Fermentation is an anaerobic process so if the vegetables are exposed to air they will mold and rot.
  • Close the jar but do not screw the lid on tightly to allow the fermentation gasses to escape. Cover with a towel or store in a dark place at room temperature. Let it ferment for 3-4 days before checking the flavor. It should re ready between 4-7 days depending on each batch and the temperature of the house.
  • After the taste is to your liking you can eat it and store the jars in the fridge for several months sometimes longer than 6 months.


Common Variations: Use 1-2 tbsp. of dried spices
Dill, Caraway seed, Yellow mustard seed, horseradish, fresh garlic, tarragon, coriander, fresh ginger, cayenne